 Why is it so hard to update a website?
Thanksgiving has come and gone and now we are the doorsteps of December first. Almost two weeks have gone by since my FB account was deactivated and I am finally over here... Is it harder to come over here because we know no one is reading? Lack of instant gratification or comments on pictures and status updates? My heart & gut has been telling me to simplify a few things. It may be for a few months or forever. I LOVE Flour Pot Kitchen being called the "Hidden gem" & "A very special place". If I am honest here, I will tell you that fear has kept me from making those hard choices to deactivate social media- our business has thrived with it. I would not change anything form the past 11 years and look forward to the next several years in the kitchen with you all. The fear of missing out The fear of being forgotten The fear of never teaching a class again The fear of not being seen on social media... The answer is.... All of the above. I feel as if I am nothing without social media... I know this is not true., Not for one minute will I believe this lie in my head. I had to let go and let God. This is HIS business, not mine. I have let go and will trust HIM to bring me the people he wants me to spend time in the kitchen with. This past week I dug deep in the freezer and pulled out a chuck roast. Did you know you do not need to thaw your meat before cooking it? I made my mirpoix using, a few slices of bacon, carrots, celery, lots of garlic and chopped onions. Once Nice and caramelized, you set that aside. To the same pan I added my heavily seasoned- Salt, pepper, garlic powder and a dusting of floured frozen roast. There was still plenty of fat/drippings in my cast-iron left from the bacon vegetable medley. A hot seat on both sides of the roast. Add a splash, a cup or two of white wine and let reduce for a few minutes. Add the vegetables back into the cast-iron, several large chunks of raw carrot, beef broth, Bayleaf, a little bit of brown sugar and I think that’s about it. No potatoes for this roast, I wanted creamy parmesan polenta. Put the lid on pot and pop into a 425° preheated oven for 30 minutes, and then turned the oven down to 300° until it falls apart. It takes a couple of hours, low and slow. I served the roast with creamy polenta, A simple green salad with purée pear dressing, feta, pomegranate and red onion plus a loaf of fresh bread. What’s in your freezer that needs to be used up?  Thanks for joining me here on Flour Pot Kitchens website; If you have been looking for me on Facebook, I've disappeared over there. {for now, maybe forever} For me, it was actually kind of easy to hit the deactivate button- with a click of a button, just like that I was no longer apart of the largest social networking platform to gain followers, share my love for food, and gathering in a public way. It's been brewing in my heart for sometime over the past two years. It's okay! I am here and will update this page instead of FB. As for now, you can find me on Instagram under our business name, Flour Pot Kitchen. As always, Tom and I THANK YOU from the bottom of our hearts for choosing to support our cooking endeavor! Please feel free to call me, or contact me by email. Cheers! Kary & Tom 206 714 6062   I’m not sure what happened, but we had a couple of no shows for this class. It happens, life get busy and we forget things. This left me, and these young men to cook a full menu together.
I had classical music on when they arrived, I often do... After waiting a bit to see if the others were going to show up, we decided to get started on the full menu of fun for our Brazilian steak bowls. “Would you like a different music station for cooking!” Boy reply- “this is great, I like classical music!” Alrighty then.... nice! Smooth, mellow music in the background, candles, eager young men happy to be in the kitchen together learning. We walked through each recipe together, from start to finish. Frying, fire, blenders, hot ovens, overcoming fears in the kitchen, chef knives, patience, teaching, laughter, bold flavors, and working together. Pretty much an awesome night with these three. There are many reasons I’m the mama of 6 sons and now all our amazing girls in our lives. I get to invest, care for, teach, mentor, speak wisdom, encourage, and share my love and passion for good food, and celebrating life with all who walk through our doors. It’s a honor, and the most unique and fun job besides being a mom I’ve ever had. Thank you for the continued support in the kitchen. The prep that starts weeks before each class- trying new methods & recipes, pairing the flavors, and creating everything from scratch is so much work, but worth every bit of time it takes.
Grilled beef tenderloin, loaded mashed potatoes, baked in cast-iron, prawn ceviche, three different kinds of bread, crème brûlée and chocolate mousse. Date night done right in the kitchen for those that gathered for this event. It’s an honor to host beautiful celebrations I spy with my blurry eyes, my partner in crime at the sink. Okay, not really a crime partner, we don’t do any of that nonsense. . He’s my helpmate. My bestest boyfriend & husband since the day we met 32+ years ago in 1987. He knows exactly what I’m thinking at any given time and almost always can finish my sentence. I make a mess, he cleans it up. I start a project, he rescues me while I’m scratching my head of how to finish the project. He talks me out of stressful situations and has a way of helping me with the confidence I lack. He’s the back-office guy, the tech guy, the landscaper crew, the breadwinner, and the septic guy fixer. I have a problem, he can fix it. He makes our bed in the morning, and turns down the sheets in the evening. He’s the candle lighter, the laundry folder and basically 1 of a kind. I could not do this gig without him by my side. We are a team glued at the hip. To god be the glory for the good he has done. Amen.  "Reminiscing of the time I had together with my mom, last week. The blessing Flour Pot Kitchen poured upon us, is beyond what we could have ever imagined! And to top it off, mom's favorite color pink, was all around us, in the abundant beauty of flowers!" Ruby P.   Thank you ALL for the emails of RSVP.
If you did not get a reply by email I do not have you on the list. The ice cream hour is FULL & SOLD OUT I have limited spots available for THIS Thursday. If it's pouring rain, I will cancel the ice cream party. FREE. 1:00-2PM No political In any way shape or form will be talked about No questions, come as you are One parent and a couple of kids if you have them Limited to the first who reply by email Outside with fresh air 💨 Ice cream sundaes 🍧 You must RSVP by email with how many you are bringing flourpotkitchen@gmail.com Rustic loaves made in our Lodge cast iron Dutch oven. 3-day dough ferment in the fridge Baked in a preheated, 475° for 30 minutes with the lid on & 15 minutes with the lid off convection fan on. Made with Shepherd's grain low gluten all-purpose flour- Reardon, Washington   Flavor
Warmth Tradition History Family Deliciousness Spices Depth As soon as the lid is released the smell immediately warms the soul. The combination of spices is intoxicating, but in a beautiful way. I've never been to India perhaps someday I will go. I've been thinking about Mexican food the last few days since we watched a documentary. It made me want to be in Mexico so badly. The ocean, salty air, poolside, and the flavors. Of course the people become family and it's always so hard to say goodbye.. I then looked up where I keep my Dhaba. It's been a while since I've opened it. The smell literally warmed my soul. The warmth that came when I peeled back the lid gave me a sensation in my body. I know that sounds weird but it really did. I'm thinking hot coals, grilled flatbread, fire crackling with big pots slow cooking over the flames. A no hurry kind of night on the deck at dusk. Oh dhaba what should I cook with you? |
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.
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